Lemon Blueberry Scones

Lemon Blueberry Scones -- A Pinch of Joy

Lemon Blueberry Scones -- A Pinch of Joy

We had houseguests this spring.  They took us out for a delicious and lingering breakfast and  no one was hungry come lunch time.  We waited until about 2:30 and had tea instead.  Sliced melon, strawberries and other fruit, some cheese and deviled eggs made up the menu, but the star of the show was Lemon Blueberry Scones.

Cut the butter into the flour and other dry ingredients quickly with a pastry cutter.  You can also use a fork or two knives.  The result should look like coarse cornmeal.  Add the liquids and mix thoroughly but with a light touch.  Overmixing will make the scones tough.  Everything was breezing along and then I hit a road bump.

Normally I just add the fresh blueberries to the dough and roll / pat it out into a large circle, which is then cut into wedges.  But this time, I opened the package to find BIG blueberries.  No stirring them in.  Nor were they going to survive a rolling pin!  Or gentle patting either.   Look for small berries – sometimes called Maine berries.  Seems the colder the climate the smaller the berries.  However, if your store is like mine – big berries are all there is – here’s  how to deal with the issue. 😉

Big or small berries, be sure to dust the work surface with a couple of tablespoons of additional flour before rolling out the sticky dough. If dough is too difficult to work, sprinkle more flour  over the work surface and then sprinkle an additional tablespoon of flour over the dough.   For large berries,  divide the dough into two equal portions.  Roll/pat the dough into a quarter inch thick square, then spread the cup of blueberries over of it.  Repeat the process and put the second dough half over the berried half and pat it all together.   I cut the dough into wedges like this:  \/\/\/\/\  for eight pieces.   The dough is very tender and needs to be handled with a light touch and a big spatula.

Mix the lemon glaze while the scones are baking and drizzle it over the slightly cooled pastry.   Cool for around 30 minutes before serving warm.  They are also excellent served the next day, so make ahead of time, if you wish.  Add a bit of fresh zest to the scones just before serving.  The extra zing of tartness on the tongue is perfect.  The fragrance lights up the room wonderfully.

Lemon Blueberry Scones
 
Prep time
Cook time
Total time
 
The star of the table, light and tender scones full of sweet blueberries offset by the zing of lemon.
Author:
Recipe type: Bread
Serves: 8 servings
Ingredients
  • 2 cups flour
  • ¼ cup sugar
  • 1 tablespoons (3 teaspoons) baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter
  • ½ cup milk
  • ¼ cup lemon juice
  • 2 tablespoons lemon zest
  • ½ teaspoon vanilla
  • 1 cup fresh blueberries
Glaze
  • ½ cup powdered sugar
  • 1 tablespoon lemon juice
  • Fresh lemon for zesting
Instructions
  1. Preheat oven to 375. Line baking sheet with parchment or silicon sheet and set aside.
  2. Measure dry ingredients into large mixing bowl. Add butter, cutting into chunks.
  3. Use a pastry cutter or fork to cut butter into dry ingredients until it is the texture of sand or coarse cornmeal.
  4. Add butter and lemon juice and stir with soft rubber spatula until just mixed. Do not overmix. Dough will be somewhat sticky.
  5. Fold in* berries gently.
  6. Sprinkle about 2 tablespoons of additional flour onto clean work surface and knead about three times to bring the dough together. Sprinkle dough with additional flour if necessary for handling.
  7. Roll/pat dough in an 8 inch round*. And cut into 8 equal wedges.
  8. Using a large spatula, transfer wedges to baking sheet. Leave about two inches between each scone as they will spread while baking.
  9. Bake at 375 for 15 minutes or until lightly golden.
  10. Let cool for about 5 minutes before removing from baking sheet.
  11. Mix together powdered sugar and lemon juice for glaze. Remove scones to serving plate and drizzle with glaze. Add a bit of fresh lemon zest to each scone and serve warm.
  12. *See comments above for alternate directions on how to incorporate large berries.

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Hawaiian Party Burgers

Hawaiian Party Burger -- A Pinch of Joy

Hawaiian Party Burger -- A Pinch of Joy

Hawaiian style!  Party on a bun.  So quick, so easy to make;  the sauce is just a little bit sweet and a little bit tangy.  Your family and friends will love Hawaiian Party Burgers and think you worked really hard to make them special!    I’ll never tell!

When you pick up the package of King’s Hawaiian Rolls in the grocery, check to see which variety you have in your hand.  It should say something like “savory butter rolls” or “original sweet”  or even “honey wheat”.  Did you know they also make a Jalepeno Roll?   I didn’t until I was ready to use it.  Oh my goodness – that’s hot and spicy!!!!  Makes my eyes water even thinking about it!  Probably really good if you like hot and spicy – but definitely not what I was expecting.  Look before you buy!

I also have used slider rolls.  So glad they are easily found on the shelf because they are perfect for serving littles at a family get together.  Even adults appreciate them when there is a lot of different kinds of food.  At a potluck with fabulous salads and desserts – a small burger is just perfect, where a regular burger can be overwhelming and maybe not fully eaten.    Plus,  these little cuties are so festive and colorful on a lettuce leaf  topped with a pineapple slice!

I prefer to use just a bit more than a one pound package of ground beef to make twelve burgers.  I have a hard time getting twelve little patties out of 16 ounces.  Adding a quarter pound (one fourth of a pound roll, if that’s how you buy it) yields 12 burgers  just under two ounces each.  Those fit nicely on the buns and are thick enough to balance the bread/meat ratio.  Yeah, that’s totally a thing. . . lol!

This recipe makes four regular burgers with the same measurements for the sauce. If you want eight burgers use 1/3 cup each barbecue sauce and pineapple perserves for two pounds of ground beef.   Enjoy!

Platter of Hawaiian Party Burgers -- A Pinch of Joy

Hawaiian Party Burgers
 
Prep time
Cook time
Total time
 
So quick, so easy to make; the sauce is just a little bit sweet and a little bit tangy. Your family and friends will love Hawaiian Party Burgers!
Author:
Recipe type: Main
Serves: 12 servings
Ingredients
  • 11/4 pound ground beef
  • 1 tablespoon Worccestershire sauce
  • 1 4 ounce can pineapple slices, drained
  • 12 Hawaiian dinner rolls
  • Lettuce leaves
Sauce
  • ¼ cup honey barbecue sauce
  • ¼ cup pineapple preserves
Instructions
  1. Combine gound beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into 12 small half inch thick patties.
  2. Place patties on grill over medium heat. Grill covered until done about 8 to 10 minutes (160 degrees)
  3. While burgers are grilling mix barbecue sauce and pineapple preserves together in small bowl. Cut or separate buns and line the bottom half with lettuce leaf.
  4. Turn burgers about halfway through cooking time and brush cooked side with barbecue sauce.
  5. Lay pineapple slices on grill while burgers finish grilling. If desired, brush slice with barbecue sauce before placing on grill for a bit more color. When lightly browned, remove slices, cut into thirds and set aside to keep warm.
  6. Place burger on lettuce lined bun and top with pineapple piece. Serve hot!

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Citrus Iced Tea

Citrus Iced Tea -- A Pinch of Joy

Citrus Iced Tea -- A Pinch of Joy

Summer  days so searing you can scarcely breathe when you step outside. We’ve had several of those already this summer!  Even being inside where it is cool can just sap energy.  Citrus Iced Tea is so refreshing on those kinds of days!  It’s not sweet nor tart – just a balanced blend of tea and citrus that will restore your energy and goodwill.  Garnish with a thin and colorful slice of lemon or orange and maybe a sprig of mint to make it pretty to lift your spirits, too.  It’s unique flavor is perfect for just warm days, too.  In fact, its hint of spiced citrus is good anytime you want a change of pace, for yourself or a gathering of friends and family.

Make ahead of time so the flavors have time to meld – so worth the advance planning.  I’m known for last minute creations, but this one really does need time to develop fully.   You might want to make two batches so there is one ready to drink while you make a replacement for the first.  :-)   Heating the spices enhances their flavor.  I pour the drink from the gallon jar into a pitcher to serve.  Usually the cinnamon sticks stays in the bottom of the jar and I scoop any cloves out of the pitcher before serving.   The spice should barely be noticeable, just enough to keep people guessing why this drink is so different and soo good.

Citrus Iced Tea
 
Prep time
Total time
 
Not sweet nor tart – just a balanced blend of tea and citrus with a hint of spice
Author:
Recipe type: Drinks
Serves: 16 servings
Ingredients
  • 12 ounce can of lemonade concentrate
  • 1 cup orange juice
  • 2 quarts (8 cups) cold water
  • 6 tea bags
  • 4 cups water
  • ½ cup sugar
  • 5 whole cloves, slightly crushed
  • 1 cinnamon stick
Instructions
  1. Mix lemonade concentrate, orange juice and 2 quarts of cold water in a gallon jar.
  2. Measure additional 4 cups (1quart) of water in medium saucepan and place over medium heat. Slightly crush cloves with fingers and add cloves and cinnamon stick to water. Add sugar and stir until dissolved.
  3. When water comes to boil, turn off heat and add tea bags. Let steep for about 15 minutes. Remove and discard tea bags, but leave spices.
  4. Mix tea into lemonade mixture.
  5. Refrigerate covered for 2-3 hours or overnight until thoroughly chilled. Remove cloves and cinnamon stick with a spoon.
  6. Serve over ice, garnished with a slice of lemon or orange.

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